Every party needs a treat that gives off that “wow” factor! It’s funny how mini versions of desserts tend to dominate that role. But who can blame us?! How could you not be excited to have these Shortcake Parfaits in hand? They’re just so cute, layered with a fluffy cake, topped with the juiciest strawberries and a dollop of some of the creamiest, homemade whipped cream! They’re delicious, easily eaten while mobile (which is perfect for mingling), and they make any tablescape look quite delightful! So, the next time you’re looking for a phenomenal finishing touch, Shortcake Parfaits are simply it!
Ingredients
For the shortcake:
- 2 1/4 cups all-purpose flour
- 6 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, cold
- 2 eggs, lightly beaten
- 3/4 cup sour cream or plain yogurt
- 1/4 cup milk
For the strawberries:
- 4 1/2 cups fresh strawberries, sliced, divided
- 3 tablespoons sugar
For the sweetened whipped cream:
- 1 cup whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a 15x10x1-inch baking pan with parchment paper.
Step 3 –In a medium bowl, combine the flour, 6 tablespoons of the sugar, the baking powder, the salt, and the baking soda.
Step 4 –Use a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
Step 5 –Use the back of a spoon to make a well in the center of the flour mixture.
Step 6 –In a small bowl, stir the egg, the sour cream, and the milk together.
Step 7 –Pour the egg mixture into the well of the flour mixture and use a fork to stir until moistened.
Step 8 –Use a small offset metal spatula to spread the dough evenly in the prepared pan.
Step 9 –Bake the shortcake until a wooden toothpick inserted near the center comes out clean, 16-18 minutes.
Step 10 –Let the shortcake cool completely in the pan on a wire rack.
Step 11 –Combine 4 cups of the strawberries and 3 tablespoons of the sugar in a bowl.
Step 12 –In a chilled bowl, add the whipping cream, the remaining sugar, and the vanilla and beat with an electric mixer on medium speed until soft peaks form.
Step 13 –Use a round cutter to cut the shortcake into 12 pieces.
Step 14 –Place 2 pieces of the shortcake each into six 8-ounce, regular-mouth canning jars.
Step 15 –Top the shortcakes with 1/2 cup of the strawberry mixture and 1/3 cup of the sweetened whipped cream each.
Step 16 –Serve the parfaits garnished with the remaining strawberries.
